Sweet and Tangy Coleslaw

This coleslaw is the perfect combination of tangy and sweet flavors! I love to serve coleslaw as a side dish to almost any meal, especially in the summer. I typically use green cabbage, purple cabbage and carrots in my coleslaw, but you can also add any other raw chopped veggies (e.g. broccoli or cauliflower). I also like the fact that this dressing is not too heavy! (Note: Most supermarkets carry vegan mayonnainse, either in the health food aisle or near the regular mayo. Vegan mayo is usually made with higher quality oils and does not include eggs.)

Approx. 5 cups shredded, chopped or minced cabbage (green or green/purple)
1-2 shredded carrots

Dressing:HCV_CreamyColeslaw - 1 (1)
2/3 cup vegan mayo (I use Follow Your Heart Veganaise)
3 Tblsp apple cider vinegar (or white wine vinegar)
2 Tblsp agave nectar (or maple syrup)
1/2 tsp celery seed
1/2 tsp salt
Any other herbs you like (I use parsley & dill)

 

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Chop, shred or mince cabbage and carrots. Whisk together dressing ingredients.
Combine cabbage/carrots and dressing well.

 

 

 

Refrigerate and serve chilled! Enjoy!

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Veggie Chili with Lentils and Kale

I’m always looking for new ways to make veggie chili! Veggie chili one of those meals that’s so versatile and it’s really hard to mess it up. This time, I wanted to incorporate greens, so I came up with a version that includes steamed kale. You could also use spinach, collards or chard instead of the kale. Also, red lentils are smaller than other lentils and cook quickly with no soaking required! To me, this is a perfect way to get plenty of protein and vitamins in one pot! It’s also super-yummy! 🙂

HCV_ChiliWithLentilsAndKale - 1 (4)2 cups veggie broth/water
1 small can tomato sauce
1/2 cup red lentils, dry
1 can kidney beans, drained
1 can cannellini (or navy) beans, drained
1-2 carrots, diced small
1/2-1 cup steamed/cooked chopped kale (or other leafy greens)
1/2 pack chili seasoning (or your own blend)
Salt, garlic powder, onion powder, dried parsleyHCV_ChiliWithLentilsAndKale - 1

 

Bring broth/water and tomato sauce to a boil.
Add chili seasoning and other spices and herbs.
Add lentils and carrots and simmer for about 10 min.

 

HCV_ChiliWithLentilsAndKale - 1 (1)Add both cans of beans and simmer 5 more min.

Add steamed kale (or other cooked greens)
Adjust seasonings and add a little more broth/water if needed!

 

 

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Serve over rice or noodles, or just eat by itself!
You can also top with vegan cheese, vegan sour cream or fresh herbs!

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Coconut-Curry Chickpeas and Veggies

This recipe is super-easy and versatile! The sauce only has three major ingredients – Veggie broth, coconut milk and curry powder. The key is to find a good-quality curry powder or garam masala blend! These Indian spice blends typically include spices like cumin, coriander, turmeric, black pepper, cinnamon and cloves. You can get sweet (mild) versions or spicy ones that include hot pepper like cayenne. Also, feel free to substitute different veggies if you’d like. This dish is rich and creamy and great served over rice!

HCV_CurriedChickpeasAndVeggies - 11 cup veggie broth
3/4 cup coconut milk
1 med or large potato, diced
2-3 carrots, diced
Small bunch of broccoli, chopped in small florets
1 can chickpeas (garbanzo beans), drained
1 cup frozen peas
2 tsp curry powder or garam masala
Other spices – salt, garlic powder, onion powder, parsley
1 Tblsp vegan margarine
1 Tblsp agave nectar or maple syrup (optional)

1 cup riceHCV_CurriedChickpeasAndVeggies - 1 (1)
Fresh cilantro (optional for garnish)

Start cooking veggies in boiling, salted water.
Boil for 8-10 min

Start cooking rice according to directions.

While veggies and rice are cooking, start making sauce.
Add veggie broth and spices to large skillet, and bring to boil.
Gently stir in coconut milk until it is dissolved.
Simmer for a few minutes and adjust seasonings.
HCV_CurriedChickpeasAndVeggies - 1 (2)Add chickpeas and frozen peas.
Drain cooked veggies and add to skillet.
Simmer a few more minutes.
Stir in margarine at end for a little more creaminess.

 

 

Serve over rice and garnish with fresh cilantro if you like!

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White Chili

This is another version of veggie chili that I really love. It’s much lighter in color due to the navy beans, chickpeas and mushrooms, but delivers just as much flavor! It’s high in protein due to the beans and chickpeas, and high in B vitamins and minerals due to the mushrooms.This is great served over rice and very kid-friendly. 🙂

HCV_WhiteChili - 1 (1)2 cups veggie broth
1 can navy beans (or any white beans)
1 can chickpeas or garbanzo beans
1 pkg cremini (baby bella) or white mushrooms, cleaned and chopped small
1 small can tomato sauce
1 large potato, peeled and diced small
2-3 carrots, peeled and diced small
1 cup rice
Seasonings – salt, pepper. garlic powder, onion powder, chili powder, chipotle powder
Toppings/garnish (optional) – Shredded vegan Daiya cheese, chopped onion, fresh herbs

HCV_WhiteChili - 1 (2)

Start to cook rice in a separate pot.

 

Combine veggie broth and tomato sauce in pot and add any chili seasonings that you like. Bring to a boil and add diced potatoes and carrots.
SImmer 8-10 min.

In the meantime, saute mushrooms in a little oil.
When mushrooms are soft and cooked through, add to chili.
Drain navy beans and garbanzo beans and add to chili.

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Simmer 5-7 more min.
Adjust seasoning if necessary.

 

 

 

Serve over rice and garnish with vegan cheese, onions or herbs!

Enjoy!

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Vegetable Udon Soup

If you’ve never had fresh udon noodles (Japanese noodles made from wheat flour) before, they are definitely worth seeking out! You can usually find them in the refrigerated section of any Asian market. If you don’t have access to an Asian market, fear not… the dried variety work well too! Or if you would like a gluten free option, rice noodles are excellent in this soup! This version has all vegetables, but I also like to add cubed firm tofu to this soup sometimes for added protein!

HCV_UdonSoup - 13 cups veggie broth
3 cups water
I package udon noodles (fresh or dried)
1 small bunch broccoli, cut in florets
2-3 carrots, sliced
1 pkg sliced cremini (baby bella) mushrooms
1 small can sliced water chestnuts, drained
1 can baby corn, drained and chopped bite-size pieces

2 Tblsp soy sauce or tamariHCV_UdonSoup - 1 (1)
Spices – garlic powder, onion powder, powdered ginger
Sliced green onions (optional, for garnish)

 

 

Start sauteing sliced mushrooms in a little margarine or oil.

HCV_UdonSoup - 1 (3)Start cooking noodles according to package directions.

While mushrooms and noodles are cooking, add broth and water to a soup pot. Add soy sauce, garlic powder, powdered ginger and any other spices you like. (You can also saute fresh chopped onion, garlic and ginger in a little oil first)
Bring to boil and add carrots and broccoli
Simmer for 5-7 min
Add water chestnuts, baby corn and mushrooms
Simmer another 5 min
Adjust seasoning if necessary
Lastly, drain noodles and add to soup

You can garnish with sliced green onion if desired!

HCV_UdonSoup - 1 (2)Enjoy! Just a side note… a ceramic soup spoon and chopsticks work great when eating this soup! 🙂

 

Stuffed Peppers with Rice and Veggies

I remember growing up when my mother would make stuffed peppers, and I would love the way they smelled when baking in the oven! This version has a delicious seasoned rice and veggie filling. You can use any combo of veggies that you like! Chopped mushrooms and fresh herbs would be nice additions too. These are so flavorful and so inexpensive to make!

HCV_StuffedPeppers - 1 (1)5 bell peppers (green, red, yellow or orange)
1 cup rice (white, basmati or jasmine)
1 small can tomato paste
2 cups chopped veggies, diced small (I used zucchini,carrots,celery,onions and broccoli)
Herbs and spices

 

 

HCV_StuffedPeppers - 1 (2)After the veggies are chopped, heat 2 Tbsp oil in a skillet.
Add veggies and cook saute until soft.
Bring 2 cups water (or broth) + 1 Tbsp tomato paste to a boil.
Add rice, cover and cook approx 17 min.

While veggies and rice are cooking, slice top off of peppers and clean out the pulp and seeds. You may also have to slice a little off the bottom so they sit flat.

 

 

HCV_StuffedPeppers - 1 (3)When veggies and rice are cooked, combine both, along with herbs and spices. (salt, pepper, garlic powder, parsley… I also like to add a little spicy taco seasoning)
Fill peppers with rice and veggie filling,
Spread some tomato paste on top of each pepper.
Set peppers in a baking pan.

 

 

HCV_StuffedPeppers - 1 (4)Preheat oven to 350 degrees
Pour a little water (1/2 cup-1 cup) in bottom of pan (this will help peppers to steam and cook)
Cover pan with foil and bake 40 min covered, and 10 min uncovered

 

 
HCV_StuffedPeppers - 1 (5)
Stuffed peppers are so delicious and kid-friendly! They also re-heat very well!

Creamy Vegetable Soup

In my last post, I described how to make “cashew cream” for vodka-tomato-cream sauce. The recipe only used one cup (or half) of the batch of cashew cream, so here is another recipe that you can use with the other half! This recipe is so easy and also creamy and full of flavor! You can use any combo of veggies that you like. I like broccoli, cauliflower and carrots, but you can use potatoes, sweet potatoes or others as well! This soup is also a perfect use for an immersion blender… you can blend it smooth in seconds!

HCV_CreamyVegSoup - 1
6 cups veggie broth/water
Small bunch broccoli, chopped
Small bunch cauliflower, chopped
2 carrots. chopped
1 cup cashew cream (see below)
Salt, pepper, onion powder, garlic powder
Thyme, sage, parsley

Cashew cream:
1 cup unsalted cashews, soaked for a few hours
1 cup unsweetened almond milkHCV_CreamyVegSoup - 1 (1)
1 Tblsp lemon juice
1/2 tsp apple cider vinegar
1/2 tsp salt
Garlic powder

Drain cashews and blend all ingredients for cashew cream in food processor until smooth
(Makes 2 cups)

Bring veggie broth/water to a boil.
Add chopped veggies.
Add herbs and spices.
Simmer until veggies are soft 10-15 min.HCV_CreamyVegSoup - 1 (2)

Remove from heat and blend with immersion blender until smooth. Stir in 1 cup cashew cream and simmer a few more minutes.

This soup is so creamy, and is a beautiful, vibrant green!

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Bean and Zucchini Veggie Chili

I’ve been eating a plant-based diet for almost twenty years, and have made more variations of veggie chili than I can remember! The real question is… what to use for the base? I’ve tried bulgar wheat, barley, lentils and different types of veggie faux ground meat to name a few. When it was all said and done, I decided that what I liked best as the base for veggie chili was… um, veggies!! In particular, I love lots of diced, sauteed zucchini. I added some diced carrots in this version, but you can also add onions, yellow squash, potatoes, sweet potatoes, corn, etc!

HCV_ZucchiniChili2
2 cups veggie broth/water
1 can diced tomatoes, undrained
1 can chickpeas, drained
1 can beans (kidney, pinto or black), drained
1 large or 2 small zucchini, diced small
2-3 carrots, diced small
Chili seasoning

 

 

In a large frying pan, start sauteing the diced HCV_ZucchiniChili3zucchini and carrots (plus any other veggies) in a little oil. (You can add fresh onion and garlic to the saute if you prefer and have time)

In the meantime, in a large pot, add veg broth/water and diced tomatoes (with juice). Add the spices. I add chili seasoning, salt, garlic powder, onion powder and parsley. Add the beans and chickpeas. Bring to a boil.

Once the sauteed veggies are soft (approx 10-15 min), add to the pot with the broth/beans and simmer for a few minutes.
Voila, done!

HCV_ZucchiniChili1
This is great with chopped avocado, guacamole or some grated Daiya dairy-free cheddar on top! You can also serve with rice or noodles!

Vegetable Thai Red Curry

One of my favorite dishes to order at Thai restaurants is Vegetarian Red Curry. You can use any veggies in this dish, but I picked ones similar to the restaurant version I’ve had, plus they happen to be kid-friendly veggies. Honestly, I have made this dish so many times with many, many different combinations of veggies, sometimes adding tofu as well. You can find Thai chili sauce/paste in the grocery store in the international section. Some brands are spicier than others. The Kikkoman brand is both sweet and mildly spicy (others spicier brands are Thai Kitchen and Taste of Thai). The coconut milk adds creaminess to the sauce and the Thai chili sauce adds some sweetness and spice… Yum!
(Note: You can use the rest of the can of coconut milk in a smoothie!)

HCV_VegetableThaiRedCurry - 1 (2)
Small bunch broccoli, cut into pieces
3 carrots, sliced on bias
1 small potato (or sweet potato)
1 red bell pepper, cut into pieces
1-1/2 cups green beans
1 small can bamboo shoots (optional)
Steamed white rice

 

HCV_VegetableThaiRedCurry - 1 (4)Sauce:
1 cup veggie broth
3/4 cup coconut milk (canned)
1-2 Tblsp Thai red chili sauce/paste
1 Tblsp agave nectar (or other sweetener)
1/2 tsp salt
1/2 tsp mild curry powder
1/4 tsp onion powder
1/4 tsp garlic powder
1/8 tsp powdered ginger
1/8 tsp dried basil (or 4-5 leaves of fresh)

 

Start to cook the veggies in a separate pot or pan the way you like – boiled, steamed or sauteed.

While the veggies are cooking, start the sauce in a large skillet. Add broth, coconut milk Thai chili sauce/paste, and agave nectar. Bring to a simmer and then add spices. (Fresh basil is good too if you have it!)

Lastly add cooked veggies and bamboo shoots to the skillet and simmer a few more minutes. (At this point, if you prefer a thicker sauce, you can add some cornstarch dissolved in a little water. Stir into simmering sauce.)

HCV_VegetableThaiRedCurry - 1 (1)This is another version I made with asparagus, zucchini, carrots and spinach! You can add tofu also…

 

 

 

 

Serve with steamed rice and enjoy!

HCV_ThaiRedCurry2

Pureed Red Lentil Soup

One of my favorite Italian/Mediterranean restaurants has a pureed red lentil soup that is to die for! I’ve been on a mission to recreate it, and I think I’ve succeeded. Now instead of spending 5 bucks on a cup of soup, I can make a whole pot for the same price!
(Note: Red lentils are much smaller than other types of lentils and therefore, don’t need to be soaked ahead of time. My grocery store carries the Bob’s Red Mill brand and the Goya brand. Also, a hand-held immersion blender is a great investment and the perfect tool for making pureed soups. I also use it for potato-leek soup and squash soup!)
HCV_ RedLentilSoup1

1-1/2 cups red lentils, uncooked
6 cups veggie broth/water
2 med potatoes, diced
3 carrots, diced
1 small can tomato sauce
1 Tblsp lemon juice (optional)

 

 

Bring broth/water and tomato sauce to a boilHCV_RedLentilSoup2
Add red lentils
Add potatoes and carrots
Add herbs and spices (I use salt, garlic powder, onion powder, parsley and curry powder)
Simmer for 25 min.
At the end, add lemon juice (this adds some freshness and acidity)

You can eat this soup at this point (i.e. chunky), or puree with hand-held immersion blender.
(I prefer it pureed, but it’s good either way!)


Enjoy with a green salad or some garlic bread, or both!